Prep 30 mins
Cook 1 hr 15 mins
Spread it thin and cook it longer for better texture! This recipe is from my low carb days. I made it often. It is all natural and rich and a very good fix for a pasta craving. Cooking time includes 30 minutes for drain time.
- Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
- Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
- Place in a buttered casserole dish.
- Sprinkle with Parmesan and a little paprika.
- Bake at 350°F for 45 minutes.
- The top should be golden brown (its the crispy brown parts that really give it the flavor).
10/7/09: Made again and allowed the tofu and spices to sit overnight to absorb the flavors as suggested by another reviewer. Not a favorite recipe for my DH, but I like it -- especially when mixed with broccoli and a bit of diced ham. This recipe could also be used as a hot dip for celery or crackers. 4/7/06: Good recipe for when carb cravings hit. I added some diced ham (personal mac & cheese preference) but didn't add the parmesan on top and it had plenty of cheese. I like the idea of letting the tofu sit overnight to absorb the flavor, and will try that next time. I also like to add vegies to my mac & cheese, and this is a good base recipe. I was out of cayenne pepper and used hot pepper sauce, and that worked perfectly.
Wow, another wonderful tofu recipe! The third I've tried this week and I have to say that for phony maccroni this is great. I mixed all the ingredients except for the cheese and let marinate overnight. The tofu absorbed the spices wonderfully. Oh, I used 3 egg whites instead of 2 whole eggs. Cut down on calories and cholestrol. Mixed in the cheese before baking and was plesantly suprised how much it really tasted like mac and cheese. Realisticlly I would say this is more like 2 servings than 4. Salt and pepper to taste after baking. Thank you Mercy for posting what will be my new mac & cheese recipe. (At least while I'm watching calories)!!
I made this yesterday using extra-firm tofu. I baked it for 45 minutes with the lid on the casserole dish, but it wasn't getting crispy on top, so I added 15 minutes with the lid off. I would definately double this recipe the next time - it just wasn't enough for leftovers! Even tofu haters will like this dish - my mom kept sneaking bites of it when I wasn't looking! I think it would be good with a mexican cheese blend, or a white cheese as well.